Ingredients for 4 servings:
400 gr spaghetti
250 gr tomatoes pulp
3 salted anchovies
150 gr black olives
A clove of garlic
A sprig of parsley
Red hot chili pepper
Half glass of extra virgin olive oil
Salt
Ready in: about 40 minutes
400 gr spaghetti
250 gr tomatoes pulp
3 salted anchovies
150 gr black olives
A clove of garlic
A sprig of parsley
Red hot chili pepper
Half glass of extra virgin olive oil
Salt
Ready in: about 40 minutes
How to prepare the recipe: "Puttanesca spaghetti":
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Reel off the olives and chop them.
Take a pan, pour the oil and fry sligthly the garlic and the anchovies. Add the sieved tomatoe sauce, the red hot chili pepper cutted into pieces and a pinch of salt.
Cook the sauce at medium heat, then add the chopped olives and the minced parlsey. Remove the red hot chili pepper pieces.
Cook the spaghetti into abundant salted boiling water, drain and season with the sauce.
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: easy
Chef's advice
The suggested wine is Aglianico (red) or Fiano di Avellino (white).
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Reel off the olives and chop them.
Take a pan, pour the oil and fry sligthly the garlic and the anchovies. Add the sieved tomatoe sauce, the red hot chili pepper cutted into pieces and a pinch of salt.
Cook the sauce at medium heat, then add the chopped olives and the minced parlsey. Remove the red hot chili pepper pieces.
Cook the spaghetti into abundant salted boiling water, drain and season with the sauce.
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: easy
Chef's advice
The suggested wine is Aglianico (red) or Fiano di Avellino (white).
In the picture, Puttanesca spaghetti
Emilian style tagliatelle
(First courses)
Make the ragù following the recipe. When half cooked, add the mushrooms chopped and, a few minutes before the ragù is d ...
(First courses)
Make the ragù following the recipe. When half cooked, add the mushrooms chopped and, a few minutes before the ragù is d ...
Lasagna
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
Trofie with pesto sauce
(First courses)
Let’s start with the dough: place flour and bran on a spianatoia (work surface) with a pinch of salt; make a hole in the ...
(First courses)
Let’s start with the dough: place flour and bran on a spianatoia (work surface) with a pinch of salt; make a hole in the ...
Pasta with beans
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
Tuscan cannelloni
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
